Перспективним є використання прополісу як унікального харчового інгредієнту з усвідомленням важливості кожного технологічного етапу та формування його якості. Тому метою роботи було проведення систематичного огляду наукової інформації, щодо використання прополісу як харчового інгредієнту з акцентом на етапи його формування у розрізі якості. Використовували метод Торрако для аналізу та синтезу наукової інформації; користувалися науково-метричною базою Springer та пошуковим інструментом Google Scholar, Researchgate. З’ясували, що безпечність та якість прополісу формується на кожному із етапів. Важливу роль відіграють джерела прополісу та їх доступність, технології збору, зберігання та переробки. Пошук та дослідження нових способів переробки та застосування прополісу уможливлює його широке використання як харчового інгредієнту. На сьогодні прополіс можливо застосовувати безпосередньо як сировину значної кількості харчових продуктів як безпосередньо так і опосередковано, складник нових харчових упаковок, замінник консервантів. На підґрунті систематичного огляду наукової інформації, доведено, що на кожному з етапів формування прополісу як безпечної та якісної сировини харчових продуктів існують чинники, котрі можуть незворотно впливати на якість прополісу. Рослинні джерела прополісу формують типи прополісу з відповідними хімічними та фізичними властивостями в залежності від географії походження. Географічний маркер є важливим індикатором у боротьбі з фальсифікацією продуктів бджолиного походження. Наявність доступних джерел прополісу у екологічно чистих зонах пасічникування має вагомий вплив на якість. Застосування передових та адаптованих до клімату місцевості технологій збору прополісу забезпечує належний економічний ефект та зниження собівартості сировини. Належне дотримання санітарно-гігієнічних вимог при зборі, транспортуванні та зберіганні прополісу покращує його якість
контроль якості; природний консервант; продукт; рослинна смола; бальзам
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